Symmetry Breakfast's Oeuf en Cocotte with Smoked Salmon
The lovely Instagram account Symmetry Breakfast have created a Mother’s Day recipe for us to share with you and we think this smoked salmon and coddled eggs (or Oeuf en Cocotte) dish is the perfect breakfast to treat your mother to this Sunday. You’ll have to wait until Sunday to see their photo on Instagram but for now here’s an advanced preview of the recipe!
Michael from Symmetry Breakfast explains why he chose this recipe:
Whilst I take no claim that this is an original recipe, I am inspired to make this for Mother’s Day for several reasons. Firstly, on waking up the last thing you want to do is leave your Mother waiting around for breakfast (especially if you plan to serve this in bed). Secondly, this can be prepared in advance and then popped in the oven at the last minute. Finally, I love using miniature versions of anything and using the baby Staub gives all the glory of unveiling a much grander dish. If your mother likes a drink at 9am then this goes equally well with a Prosecco or a Bellini.
See this breakfast on Sunday morning and all Symmetry Breakfast’s other beautiful posts by following them on Instagram: @symmetrybreakfast
Ingredients
- 4 eggs
- 200g smoked salmon
- 6 heaped tbsp crème fraîche
- Fresh dill
- 2 tbsp caviar/roe
- Freshly cracked pepper
- Butter
- Boiling water
Serve with:
2 big slices fresh granary toast
Freshly squeezed orange juice
Prosecco or a Bellini
Cafetiere coffee
Method:
- Preheat the oven to 250°C
- Grease the inside of the cocotte with butter
- Divide the salmon between the two dishes, breaking it into bite-sized pieces
- Tear some dill fronds into the salmon
- Add one spoon of the crème fraîche and the first egg, repeat with more crème fraîche and the second egg
- Place the cocottes into a bain marie
- Bake with the lids on for 6-8 minutes, check at 6 minutes to see how your eggs are doing
- Carefully remove the pans and dry the outside with a towel, garnish with some extra dill, black pepper and caviar and replace the lid. Add your toast to the plate or board and serve
- Finish with a glass of Prosecco, juice, tea or coffee, a lovely card and a good newspaper
BK Tips
- If your mother isn't fond of salmon, replace with a drizzle of truffle oil
- You can make your own bain marie by placing a heatproof bowl over a pan of boiling water
